:max_bytes(150000):strip_icc():format(jpeg)/pull-apart-garlic-rolls-FT-RECIPE1224-fa10378e42264a789ac99120d9def9de.jpeg)
- The crème fraîche gives the rolls a rich, tender crumb that stays soft even after cooling.
- The fan shape ensures golden edges and a fluffy center in every roll.
- The garlicky butter finish delivers balanced flavor without overpowering the delicate yeast dough.
These pull-apart rolls are a true showstopper. Golden and crisp on the outside, pillowy and fragrant within, they’re the kind of roll that can’t be passed over. Inspired by classic garlic knots and fantail rolls, this version layers a rich, crème fraîche–enriched dough with fragrant garlic-basil butter for a deeply savory, bakery-quality finish. The rolls’ unique fan shape not only looks impressive but also creates endless buttery layers that bake up tender and tear apart beautifully.
Each component serves a purpose: Crème fraîche adds a subtle tang and richness that keeps the crumb soft, melted butter throughout the dough ensures moisture and flavor, and a mix of garlic powder and fresh garlic doubles down on that irresistible allium warmth. Once baked, the rolls are brushed with more garlic butter and sprinkled with Parmesan cheese and basil so that each bite has a perfect balance of salt, butter, and savory depth.
These rolls are equally at home alongside a Sunday roast or bowl of pasta as a holiday table, but they’re so delicious you’ll find yourself snacking on them straight from the pan. While they take a little time, the process is straightforward and the payoff is exceptional.
Active dry yeast versus instant yeast
Instant yeast and active dry yeast are both used for baking, but they differ in form and performance. Active dry yeast has larger granules and must be dissolved in warm water (about 110°F) before mixing with other ingredients. Instant yeast has finer granules, absorbs moisture quickly, and can be added directly to dry ingredients. Instant yeast typically rises faster and more consistently than active dry yeast, making it a convenient choice for quick baking or bread machines.
Alternatives to crème fraîche
If you don’t have crème fraîche, try full-fat sour cream, whole-milk Greek yogurt, or mascarpone as substitutes.
Notes from the Food & Wine Test Kitchen
- The rolls bake best in a muffin tin, which encourages the signature fan shape.
- For accurate seasoning, weigh your salt if substituting another brand.
- Rolls are best served warm and brushed generously with the garlic-basil butter right before serving.
This recipe was developed by Tricia Manzanero Steudeman; the text was written by Breana Killeen.
